Fresh Berry Cobbler

My friend Elizabeth made this and brought it to a dinner party we had recently! It was so good, I made it the very next night just so I could have more! I highly recommend it! The crust is outstanding - different from the typical cobbler! Elizabeth used a mix of blueberries, blackberries and raspberries. I just had blueberries and it turned out great too! This is the perfect recipe just as berries are coming into season! Enjoy!



Ingredients

1 cup sugar, divided
1 1/2 tablespoons cornstarch
6 cups fresh berries (raspberries, blueberries, blackberries)
1 1/2 teaspoons grated lemon rind
1 cup all-purpose flour
3/4 cup self-rising yellow cornmeal mix
1/3 cup butter, melted and slightly cooled
1 cup milk

Preparation

1. Combine 1/3 cup sugar and 1 1/2 Tbsp. cornstarch in a small bowl. Combine berries, cornstarch mixture, and lemon rind in a large bowl until well blended; spoon berry mixture into a lightly greased 2-qt. baking dish.
2. Combine flour, cornmeal mix, and remaining 2/3 cup sugar in a medium bowl. Stir in butter and milk until blended. Gently spread batter evenly over berry mixture.
3. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center of topping comes out clean. Serve warm.

Southern Living AUGUST 2006

Orange or Lemon Crinkle Cookies

Ariel sent me this recipe. They sound very light and refreshing and look easy! I think I will make them for Bunco next week!

Ingredients:

1 package of Lemon or Orange Supreme cake mix (Duncan Hines)
1/3 cup butter, melted
2 eggs
Granulated sugar

Directions:

Heat oven to 350. Mix cake mix, butter, and eggs in a large bowl with spoon or fork until dough forms.

Shape dough into 1-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet.

Bake 8-10 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack.

Peanut Butter Crunch Bars

Ariel sent this recipe over and says they are super yummy and easy. Can't wait to try them!

2 cups powdered sugar
1/2 cup butter
1 (16 oz) jar Smucker's Natural Peanut Butter
3 cups corn flakes
1 (16oz) pkg. of semi-sweet chocolate chips

1) Melt butter over low heat in saucepan
2) In mixing bowl, blend peanut butter and sugar.
3) Add the melted butter and continue to blend.
4) Stir in cereal (I crush it up first) and spread mixture evenly into a 9"
x 13" pan.
5) Spread melted chocolate evenly over peanut butter mixture. Refrigerate
to cool.
6) Let thaw for a couple minutes, then cut into bars. Makes approx. 30
bars.

Store in refrigerator or freezer in a container with wax paper
between layers.

Healthified Oatmeal Peanut Butter Breakfast Cookies

My friend Whitney was talking about these the other night at our get together for Tara and they sounded really good. I am so glad I asked her for the recipe. They are really healthy - without any added sugar. Alex loved them! I did add about 1/4 cup of chocolate chips. They have the consistency of a CLIF bar. Whitney was joking that she could never make 12 cookies like the recipe says, she said no matter what she does, she only can get 11. I made a conscious effort to try for 12 and couldn't do it! They didn't last long around here...

The recipe comes from a great website, with a lot of good recipes - check it out:

http://www.eatbetteramerica.com/

Prep Time:20 min
Start to Finish:50 min
makes:12 Servings

Ingredients:

Nonstick cooking spray
1/2 cup mashed banana (about 1 large)
1/2 cup chunky natural peanut butter (unsalted and unsweetened)
1/2 cup honey
1 teaspoon vanilla
1 cup rolled oats
1/2 cup Gold Medal® whole wheat flour
1/4 cup nonfat dry milk powder
2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1 cup dried cranberries or raisins

Preparation:
1.Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.
2.Using a ¼-cup measure, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2¾-inch round, about ½ inch thick.
3.Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.

Oatmeal Cookie-Peach Cobbler

Susan brought this to a cookout for the 4th of July and it was very delicious!!! I really can't wait to make it again!

Yield 12 servings (serving size: about 1 cup)

Ingredients

Topping:

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
2 teaspoons vanilla extract
1 large egg
4.5 ounces all-purpose flour (about 1 cup)
1 cup old-fashioned rolled oats
1/2 teaspoon baking powder
1/2 teaspoon salt

Filling:

11 cups sliced peeled peaches (about 5 pounds)
1/3 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
Cooking spray

Preparation

1. Preheat oven to 350°.
2. To prepare topping, place first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Weigh or lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour, oats, baking powder, and salt; stir with a whisk. Add flour mixture to sugar mixture; beat at low speed until blended. Cover and chill 30 minutes.
3. To prepare filling, combine sliced peeled peaches, 1/3 cup granulated sugar, 2 tablespoons flour, and fresh lemon juice in a bowl; toss to coat. Spoon mixture into a 13 x 9–inch baking dish coated with cooking spray. Dollop 12 mounds of chilled dough over peach mixture at even intervals. Bake at 350° for 40 minutes or until lightly browned and bubbly.

Cooking Light, JUNE 2009

Banana-Raspberry Cake with Lemon Frosting

After 40 days of going without desserts, my sister Krista made this for me tonight! It was so yummy - I had two slices!!! The banana makes the cake really moist and the lemon cream cheese frosting is to die for! Thanks so much Krista! Oh and the recipe says optional on the rasberries, but I think that they make the cake!

Yield 14 servings (serving size: 1 slice)

Ingredients

Cake:

Cooking spray
1 tablespoon all-purpose flour
1 1/3 cups granulated sugar
1/4 cup butter, softened
3 large eggs
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup low-fat buttermilk
1 cup mashed ripe banana (about 2 bananas)
1 teaspoon vanilla extract

Frosting:

3/4 cup (6 ounces) 1/3-less-fat cream cheese, chilled
2 tablespoons butter, softened
2 teaspoons grated lemon rind
1/2 teaspoon vanilla extract
Dash of salt
2 1/2 cups powdered sugar, sifted
1 1/2 cups fresh raspberries (optional)

Preparation

Preheat oven to 350°.
To prepare the cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust each pan with 1 1/2 teaspoons flour.
Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.
Lightly spoon 1 3/4 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well with a whisk.
Combine buttermilk, banana, and 1 teaspoon vanilla. Add the flour mixture and buttermilk mixture alternately to the sugar mixture, beginning and ending with flour mixture (mix after each addition just until blended). Pour batter into prepared pans.
Bake cake at 350° for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Peel off wax paper. Cool layers completely on wire rack.
To prepare frosting, combine cream cheese, 2 tablespoons butter, rind, 1/2 teaspoon vanilla, and dash of salt in a large bowl. Beat with a mixer at high speed until fluffy. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat).
Place 1 cake layer on a plate, and spread with 1/3 cup frosting. Arrange raspberries in a single layer over frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Garnish with fresh raspberries, if desired.

Cooking Light, JANUARY 2003

Chocolate Fondue

We made this for Valentine's Day dessert - so yummy! Again - no picture!

Prep Time: 15 min
Yield: 4 to 6 servings


Ingredients

* 16 ounces chocolate (milk, dark or semisweet), broken in pieces
* 1/2 pint whipping cream
* 1/2 cup caramel topping
* 3 tablespoons Torani hazelnut syrup or favorite liqueur

Directions

Place all ingredients in a ceramic fondue pot over low heat. Stir constantly until the mixture is melted and smooth. Do not allow to bubble. Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Some suggestions are strawberries, bananas, apples, grapes, cherries, pound cake, marshmallows, raisins and shelled nuts. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

Recipe courtesy of Tyler Florence

Heavenly Bananas Foster Bread Pudding

I made this for Ang and Ariel's super bowl party - it turned out pretty good. I didn't use the Classic Angel Food Cake recipe - but decided to take the easy way out and use the purchased angel food cake. Next time I will use one and a half cakes vs. just one because it was a little too soggy for me, but still really tasty. Oh and it says that it takes 2 hours, but it is really easy and I actually did it in between our photo shoot that day :)

Prep Time: 40 minutes
Total Time: 2 hours (with baking times)
Yield: 8 servings

INGREDIENTS

1⁄2 of a baked Classic Angel Food Cake or 1 (9 oz) purchased angel food cake, cut into 1-in. cubes (about 6 cups)
2 1⁄4 cups milk
3 large eggs
1⁄2 cup packed light brown sugar
1⁄4 cup spiced rum
2 tsp vanilla extract
3 firm-ripe bananas, sliced 1⁄2 in. thick
Confectioners’ sugar, for dusting
Lowfat vanilla ice cream (optional)

PREPARATION

1. Heat oven to 350°F. Spread out angel cake cubes on a large rimmed baking sheet. Bake 20 minutes, tossing three times, until lightly toasted and dry. Turn off oven.

2. Whisk milk, eggs, sugar, rum and vanilla in a large bowl until sugar is dissolved. Gently stir in cake cubes and banana slices; pour into an 8-in. square baking dish. Cover dish with foil. Let stand 30 minutes at room temperature for cake cubes to absorb most of the milk mixture.

3. Heat oven to 350°F. Bake, covered, 30 minutes. Remove foil; continue to bake 25 minutes or until pudding is set.

4. Let stand 15 minutes. Dust top with confectioners’ sugar. Serve with small scoops of vanilla ice cream.


Woman's Day Kitchen from Woman's Day | February 10, 2009